Apple Turnovers Puff Pastry (Print View)

Buttery pastries filled with spiced apples, finished with an optional caramel drizzle for extra flavor.

# What You'll Need:

→ Dough

01 - 1 pound homemade rough puff pastry or 1 pound (2 sheets) frozen and thawed puff pastry

→ Filling

02 - 2 cups peeled and diced apples (about 2 medium apples)
03 - 1 teaspoon cornstarch
04 - 2 teaspoons pure vanilla extract
05 - 1 teaspoon ground cinnamon
06 - 1/2 cup granulated or brown sugar

→ Egg Wash and Topping

07 - 1 large egg
08 - 1 tablespoon milk
09 - 1/2 cup salted caramel, for drizzling (optional)

# Directions:

01 - Prepare rough puff pastry dough through second refrigeration, or thaw store-bought puff pastry. Refrigerate dough until ready for shaping.
02 - In a medium saucepan over medium heat, combine apples, cornstarch, vanilla, cinnamon, and sugar. Stir constantly for 5 minutes. Reduce heat to low and simmer for another 5 minutes. Remove from heat and cool for 20 minutes.
03 - Line two large baking sheets with parchment paper or silicone baking mats and set aside.
04 - For homemade dough: On a lightly floured surface, roll out puff pastry to a 12-inch square. Cut into nine 4-inch squares using a pizza cutter or sharp knife and transfer to prepared baking sheets. For store-bought: Unroll pastry sheets and cut each into four squares, placing them on the baking sheets.
05 - Spoon 2 to 3 tablespoons of apple filling onto the center of each square. Fold corner to form a triangle and crimp the edges with a fork to seal. Chill turnovers in the refrigerator for at least 15 minutes and up to 1 hour.
06 - Preheat oven to 400°F (204°C). In a bowl, whisk together egg and milk. Brush egg wash over each chilled turnover and cut 2 or 3 small slits on top to vent steam.
07 - Bake turnovers for 23 to 25 minutes or until golden brown, rotating baking sheets halfway through for even color.
08 - Allow turnovers to cool on baking sheets for 5 minutes. Drizzle with salted caramel if desired before serving.
09 - Store leftovers covered at room temperature for up to 1 day or in the refrigerator for up to 5 days.

# Notes:

01 - Chilling before baking helps maintain a crisp, flaky texture and keeps filling from leaking excessively.

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